Mar-Apr2016_Final-FlipBook

SEAFOOD BOILS Y ou can cook lobsters much the same way you do crawfish. Fill a large pot two-thirds full with water.Add your seafood boil seasonings,potatoes, onion, and garlic. Cover, and bring to a boil on high heat. Uncover, reduce heat to medium, and cook until potatoes start to soften, 8 to 10 minutes. Add the artichokes and lobsters. Cover, and cook until lobster shells are bright red, 5 to 6 minutes. Add corn, mushrooms and Brussels sprouts, and cook for 3 minutes more. Drain and serve with crawfish dipping sauce or drawn butter. “I used to do all of the boiling backwhenwe only had one or two Rouses stores, so these days, I usually just bring the beer. The crawfish recipe is my friend Eric Berger’s, which have been approved by his wife, Mona. Steve Richard contributed his shrimp boil recipe and Don Berger contributed the crab boil recipe. When I go to my camp on Grand Isle, most of the boiling and frying are done by Steve and the Berger brothers” —Tommy Rouse, 2 nd Generation Eric Berger’s Boiled Crawfish WHAT YOU WILL NEED SPICES 1 4½-pound Zatarain’s Crawfish, Shrimp & Crab Boil, Sack Size 1 8-ounce Zatarain’s Concentrated Liquid Shrimp and Crab Boil 3 ounces Rouses cayenne pepper 1 32-ounce bottle of Louisiana Hot Sauce (use ½ in step #2 and the other half in step #3) 3 ounces Rouses garlic powder 1 bag small red potatoes (about 3 pounds) 3 pounds yellow onions, halved 6 lemons, halved 4 heads of garlic, halved 2 stalks of celery, cut into large pieces SEAFOOD One sack of live crawfish (approximately 35-40 pounds) EXTRAS 8 frozen mini corn on the cobs 1 pack fresh white button mushrooms 1½ pounds Rouses smoked sausage, cut into chunks HOW TO PREP STEP #1 CLEANING THE CRAWFISH This is the most important step — wash the crawfish thoroughly! Open the sack of crawfish and pour them into a large galvanized tub. Add enough water to cover the crawfish and allow them to move around a bit. With a gloved hand, pick through the crawfish and remove all of the dead crawfish, baits, sticks and grass. Transfer the crawfish into a slotted tub by hand (you’ll need your gloves for this). Dump the water from the galvanized tub, refill with crawfish and add water to cover. Repeat your earlier check for debris. Remember, the cleaner the crawfish, the better the taste! Keep crawfish in a shaded area while preparing for the boil.

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